Lentils are an ancient food, dating back thousands of years B.C. They probably originated in the Near East or the Mediterranean area, and continue to be an important food in that part of the world. Today, India boasts the world's greatest consumption of lentils, and over 50 varieties are produced in that country alone.

Lentils are a wonderful, inexpensive food, full of iron and protein, easy to find, and even eaiser to cook. Unlike most other kinds of legumes, they require no advance soaking, and they cook in 30 minutes or less, so you can prepare them spontaneously. Lentils have a wonderful natural flavor, and even though they absorb strong seasonings beautifully, they are also delicious with just a little salt, garlic, and olive oil.

The most common types of lentils:

• Brown Lentils — This is the most common type. They have a very earthy flavor, and can remain whole if cooked in very gently simmering water. You can also cook them in rapidly boiling water for a softer, mushier result (like a thick soup).
• Red Lentils — These are smaller than brown lentils, and sweeter. They lose their shape during cooking and turn a shade of deep golden yellow. Use them for soups or purées.
• French Lentils — These are dark, plump, and tiny. They cook up firmer than the other types, stay whole, and have a stronger, sort of peppery flavor. These are great for salads.

If you want to get familiar with more exotic varieties of lentils, check out the Melissa's World Market website.